Pumpkin Ravioli

Pumpkin ravioli originates in Mantova Italy. It is especially popular during the holidays between Christmas and New Year's. Our version is served with a kale-pumpkin seed pesto.

Pumpkin Ravioli Recipe Serves 6
For the dough:
3 cups "oo" flour (you can use all-purpose flour as well, though the texture is not as fine)
4 eggs, lightly beaten
Warm water, about 1/2 cup

For the filling:
1 cup cubed butternut squash, roasted
1/2 cup grated Parmesan cheese
Pinch of freshly grated nutmeg

For the dough:
Sift the flour into a bowl. Make a well in the center, and add the eggs and salt. Add water as you knead the dough. Knead for 5-10 minutes, until it is smooth and elastic.
Wrap in plastic wrap, and let it rest in the fridge for 2 hours.

Meanwhile, make filling by simply roasting the cubed butternut squash in a 375 degree oven for about 20 minutes, or until fork tender. Mash the squash with a fork and mix in the cheese and nutmeg.

Roll out the dough on a floured surface until it is 1/8" thick. Cut even circles with whatever circular mold you have (an upside-down glass works fine). Place a small mound of the filling in the middle of the ravioli. Brush one side with water, fold over, and press down with the tines of a fork to seal the ravioli. Let dry for about 30 minutes on a tray lined with parchment.


Kale and Pumpkin Seed Pesto Recipe

4 cups fresh dinosaur kale, roughly chopped
1 clove garlic
1/4 cup olive oil
1/2 cup kale cooking liquid (see directions)
1/2 cup Parmesan cheese
1/4 cup pepitas (pumpkin seeds), toasted

Bring a pot of water to boil with a big pinch of salt. Add the kale and boil for about 3 minutes, or until cooked through. Drain the kale, reserving at least 1/2 cup of the cooking liquid. In a food processor, chop the garlic and kale, and then add in the olive oil and cooking liquid in a stream. Blend until the kale breaks down into a pesto-like sauce. Finally add in the Parmesan cheese and pepitas, and blend a little bit more until the sauce is smooth.